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<p>[QUOTE=&quot;Fid, post: 400996, member: 7724&quot;]<img src="styles/default/xenforo/smilies/eek.png" class="mceSmilie" alt=":eek:" unselectable="on" />must certainly have been terrible as a child. normal Sauerkraut containers - stoneware or barrels - are covered by wood. the stoneware ones have a special groove filled with saltwater, so when the Kraut burps the gases can evade but no air can enter (this groove missing causes exactly the problem you describe - it gets bad and you have to throw away the top layer - sometimes of a heartbreaking slimy consistence, mmhhhh). on the wood barrels the lid is exactly fitting and a simple stone of adequate weight hinders the entrance of fresh air.[/QUOTE]</p><p><br /></p>

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